Tandoori grills, seaside seafood and teppanyaki worth watching: at The Westin Turtle Bay, the next meal is a happy distraction. The Knife explores the Mauritius resort’s five restaurants, meets the names behind the cooking and discovers how a chef’s garden and Mauritian culinary workshops bring guests closer to the island’s flavours.

Why bring back Joe’s Oriental Diner now? Scott Hallsworth explains to The Knife the difficult decision to put Freak Scene on ice, recalls the Singapore chilli crab that stayed with him for decades, and reveals the one thing every table at his new Balham restaurant must have.

From a 16-seat restaurant in Colombo to a 90-seat opening in Canary Wharf, Apinash Sivagumaaran has built ISSO around one overlooked ingredient: the prawn. He tells The Knife why he calls it the “wagyu of the sea”, which curry tastes like home and what he wants London to discover about Sri Lankan food.

From a hidden Paddington basement to a bold new Shoreditch opening, Meet Bros is quietly reshaping what a modern halal steakhouse can be in London. Premium cuts meet Southeast Asian flavour, design-led spaces, and a dining experience that puts inclusivity and quality front and centre.

Tucked inside Aldgate’s Hotel Saint, The Cardinal Bar & Kitchen is reimagining street food for the modern diner. Executive Chef Glen Padiyar blends global flavours with local East End energy, serving up sharable plates like Chicken Momos and Confit Duck Bao alongside British staples and bold cocktails. With a menu rooted in seasonality and spice, The Cardinal brings a taste of London’s streets to the comfort of a stylish hotel setting.